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users rating3.5/4

Like the other reviewers, I added a couple extra cloves of garlic, cut down on the milk, and added chicken bouillon. This was spectacular. I roasted the veggies for 1.5 hours at 200 degrees. Results were amazing - smells and looks delicious and taste was out of this world. Very easy to make, very little cleanup.

This soup is very easy to make and so
healthy. I liked it better when I
didn't puree too much. Also, like
others I added more garlic and salt.
It's better if you add less milk too.
About 1 1/2 C should be fine.

Roasted all the tomatoes I had, cherry and roma, some red onion, lots of carrots, and half a red pepper. Increased garlic to 5 cloves. You need to watch that the garlic doesn't roast too long, it can get dried out. Peeled the pepper after it cooled off some.Blended really well in food processor. Because we are eating healthier, no dairy was added. Turned out so good.

This recipe was a terrific foundation
for just the soup I was craving.
This was my first foray into making
tomato soup. The carrots give it
such a hearty and delicious
consistency.
I, Like some other reviewers, tweaked
it to my taste. I decided not to add
any water (it was watery enough from
roasting the veggies). I added the
basil before I pureed the roasted
veggies as well. I also added 2 cubes
of chicken boullion and heavy cream
instead of milk.
Just what the doctor ordered on a
snowed-in day!! I'm thrilled with
how it turned out!

I made a few adjustments, largely using this as a starting point. Used three carrots, one yellow and one orange bell pepper, a red onion and six cloves of garlic. Roasted about 40 minutes in a 400 degree oven, then pureed in the blender with 2 cups of chicken stock. In the meantime, sauteed a little garlic in olive oil and dumped in a can of whole tomatoes with liquid and cooked it down for about a half hour. Pureed this as well, and combined everything in the large soup pot. Yummy, and didn't need a single herb or spice so far--just stirred in some half and half and let it sit so that the flavors could meld. Not a gourmet meal, but a nice fall soup. I'll take it!

This is probably my
favorite tomato soup
I've ever made!
I used additional
garlic and tomatoes,
all of which were
fresh from a
friend's organic
garden, and I added
half of a red bell
pepper I roasted
along with the rest
of the veggies. I
also blended the
basil with the
veggies to give a
more consistent
texture.
I am vegan, so I
used soy milk
creamer instead of
the milk, and I
skipped the water to
keep the soup thick
and hearty.
I'll probably use
more roasted red
bell pepper next
time, but otherwise
I'd do everything
the same.